Moroccan Red Chermoula Sauce for Fish and Vegetables
Red chermoula is an iconic sauce in Moroccan cuisine, often used to marinate fish and vegetables before grilling or steaming. This version, rich in roasted red peppers, brings a smoky and slightly sweet touch that pairs wonderfully with cilantro and cumin. Are you wondering what the essential spices in Moroccan cuisine are? Cumin, paprika, and chili are indispensable, as are fresh cilantro and garlic. This sauce is versatile: you can use it to coat fish fillets before baking, or as a dip for crunchy vegetables. It stores easily in the refrigerator and intensifies the flavors of your dishes. Feel free to adjust the chili to your taste.
Ingredients
- roasted red peppers2
- garlic4 cloves
- fresh cilantro1 bunch
- fresh parsley1/2 bunch
- ground cumin1 tsp
- sweet paprika1 tsp
- cayenne pepper1/2 tsp
- lemon juice2 tbsp
- olive oil4 tbsp
- salt1/2 tsp
Instructions
- 1
Roast the red peppers, peel and seed them.
- 2
In a blender, mix the roasted peppers, garlic, cilantro, and parsley.
- 3
Add the cumin, paprika, cayenne pepper, lemon juice, olive oil, and salt.
- 4
Blend until you get a smooth sauce. Adjust seasoning if needed.
- 5
Use immediately or store in an airtight jar in the fridge for up to 5 days.
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